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1
In a bowl, combine 1/2 cup olive oil with the sliced onion, carrot, and celery.
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2
Add the salt, crushed garlic cloves, bay leaves, rosemary, juniper berries, and the bottle of wine.
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3
Place the pork in a non-reactive bowl and cover with the marinade.
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4
Marinate for 3 days, refrigerated, stirring twice a day.
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5
Remove the meat from the marinade.
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6
In a large casserole, heat the remaining olive oil, then add the pork pieces and pancetta to sear on all sides, working in batches, and removing the meat once it is seared.
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7
Add the chopped onion and remaining garlic to the pan, and cook until just softened.
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8
Add the marinade and scrape the bottom of the pan with a wooden spoon.
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9
Add 2 cups wine and the pork and bring to a simmer.
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10
Cook over low heat, partially covered, for 90 minutes, or until the meat is very tender.
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11
Remove the meat and keep it covered.
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12
In a small saucepan, heat the sugar over high heat until it melts and turns golden.
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13
Remove from the heat and add the vinegar.
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14
Pour this mixture into the sauce and heat through.
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15
Serve the pork with the sauce spooned over.
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16
Encircle the pork with the Grilled Scallion Salad.
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17
Drizzle the scallions with olive oil.
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18
Grill for 1 minute.
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19
Squeeze 1/2 lemon over scallions and grill for 2 more minutes.
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20
Season with salt and pepper.
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21
Remove the scallions from the grill and toss with the rest of the lemon juice.
